Carol L. Cain
Turkey Chili
(adapted from Weight Watchers Favorite Recipe Cookbook) From: maury@bacon.mitre.org (Maury Neiberg) Makes 2 servings (one serving = 2.5 proteins, lots of vegetables) 7 ounces ground turkey 1 small green pepper 1 small onion 2--3 cloves garlic 1 hot pepper (optional or to taste. I use 2 serarno or 1--2 jalape~{n}a pepper) 2 cups canned crushed tomatoes 1 small can tomato paste 1/2 teaspoon ground red pepper 1 Tablespoon chili powder 1 Tablespoon Worcestershire sauce 1 Tablespoon vinegar (I use rice vinegar, but any plain vinegar should do) 1 bay leaf 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1 1/2 teaspoon cumin salt to taste Instead of the crushed tomatoes and tomato paste you can use either 1 cup tomato sauce and 1 cup water or 1 cups tomato sauce. When I have it, I use 2 cups enchilada sauce and adjust the spices. Spray large non-stick skillet with sides or non-stick saucepan with Pam. Heat over medium-high heat. Cook onions, peppers, and garlic until onions begin to be translucent. Crumble in ground turkey and cook until browned. Add all other ingredients and simmer for 25-30 minutes. After first 5 minutes, adjust seasonings to taste. NOTE: Sometimes I add 1/2-3/4 lb mushrooms with the green peppers as filler.